SU1479494A1 - Method of stabilizing dip-frying fats against thermal damage - Google Patents

Abstract

The invention relates to the field of food technology, namely the production and use of frying fat. The aim of the invention is to increase the effect of stabilization and improve the organoleptic characteristics of fat. This is achieved by introducing into the mass of pinen fat (или-, β- or a mixture of them) heated to melting point, by mechanical mixing of the mass until a homogeneous mass of white color is obtained. Pinene is introduced in an amount of 0.015-0.017% by weight of fat. 4 tab.

Description

The invention relates to food technology, namely to production; and the use of frying fat.

The purpose of the invention is to increase the effect of stabilization and improve the organic parameters of fat.

The method is carried out as follows.

Pinene (oL, p - or their mixture) is introduced into the mass of heated to the melting point of the fat, the mixture is mechanically mixed until a homogeneous mass of white color is obtained. Pinene can also be introduced into the fat before heat treatment. Pinene is introduced in an amount of 0.015-0.017% by weight of fat.

The method is illustrated by the following examples.

Example 1. In pig fat melted at 40 g, (average melting point of fat), water of pinene in the amount of 0.015%. G. the mixture is stirred at temperature until homogeneous

consistency and uniform white color. Then the fat is cooled. The smell of the mixture is slightly harsh. The acid number of the mixture is 1.0 mg KOH. When using fat for 60 hours at 180 ° G, the acid value increases to 2.25 mg KOH, while the acid value of fat without the addition of an antioxidant increases to 4.89 mg KOH. The additive is effective.

Example 2. The method is carried out analogously to example 1. At 48 ° C (upper limit of the melting temperature of pork tallow), pinene in the amount of 0.017% is introduced into the melted fat. No thermostatting is required at this temperature. The mixture is stirred until a uniform consistency and white color after thickening. The smell is slightly priny. The acid number of the mixture is 0.850 mg KOH. When used at 180 g. For 60 hours, the acid number rises to 2.65 mg KOH.

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for chira without an oxidizing agent (4.389), 1.7 times less. The additive is effective.

Example 3. The method is carried out analogously to example 1. Pine is added to the melted fat at 29 ° C (lower limit of the melting point) in an amount of 0.013%. The mixture is stirred under thermostatic control so that the fat does not solidify until a uniform consistency is obtained. The mixture is then cooled. The color is white, the smell is slightly strained. The acid number of the mixture is 0.99 mg KON. When used at 180 ° C for 60 hours, the acid number increases to 3.95, and for fat without additives, to similar conditions, up to 4.389 mg KOH. Additive ineffective

EXAMPLE 4 The method is carried out analogously to Example 1. An additive of pinene in an amount of 0.020% is introduced into melted fat at 35 ° C. The mixture is vigorously stirred until a uniform consistency is obtained while maintaining the temperature at 35 ° C (in the melting range). The mixture is then cooled. After hardening, the color of the mixture is white, the smell is spicy, the consistency is uniform, the acid number is 0.95 mg KOH.

When using fat with an additive at 180 ° C for 60 hours, the acid number increases to 4.420 mg KOH, and fat without additives under similar conditions to 4.389 mg KOH. The additive exhibits prooxidant properties and cannot be recommended in such quantity.

Comparative data characterizing the stabilization and improvement of the organoleptic properties of porcine melted fat are given below. The degree of oxidative destruction is indicated by the content of polar and non-polar components. In the fat without additives of antioxidant, for 60 h of heating at 160–180 ° C, the number of polar components increases from 7 to 26% with the addition of oi-pinene to 20%, with the addition of BOA (butyloxyanisole) 22%. The addition of pinene stabilizes the fat in the auto-oxidation stage, since the initial content of polar components with the introduction of pinene is reduced by 1%.

The fat viscosity after 30 hours of heating with the addition of BOA is 5.2% less, with the addition of pinene being 8.7% less than without additives.

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The change in viscosity of the fat when used as a deep fryer is also the most reliable and operational quality criterion. It is known that viscosity increase is associated with polymerization and polycondensation of oxidation products. Consequently, viscosity is an indirect measure of the accumulation of oxidation products.

Table 1 shows the change in the acid number of porcine melted fat during heat treatment with and without additives.

From Table 1, by the change in acid number, it can be seen that pinene retards fat destruction during heat treatment of the latter for 60 hours by 1.9 times as compared to the known, where this value is 1, .3 times, 60% higher antioxidant activity of pinene than boa.

Table 2 shows the results of a qualitative sample on the degree of fat oxidation after 30 and 60 hours of heating.

From tab. It follows that heating at 160–180 g of pork fat with the addition of BOA leads to an accumulation of oxidation products of more than 1.0% after 30 hours, and the addition of oi-pinene to this amount of oxidation products is not observed even after 60 and heating. Thus, on an induction period, the skin can conclude that the addition of oi-pinene allows the frying fat to be preserved in the process. use times longer.

Table 3 shows the organoleptic criteria and the color of fats before and after heating with and without the specified additives.

From the data of Table 3 it can be seen that the addition of aL-pinene makes it possible to maintain the quality of fat longer than the addition of BOA.

From the above data it follows that the heat resistance of pork baked fat increases in comparison with the known 1.9-2.0 times. In addition, the proposed method allows to improve the organoleptic characteristics of the fat and the products roasted in it, as it gives them a spicy smell instead of the smell of oxidized fats (prohorcone).

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The antioxidant activity of both forms of pinene is almost equal (see Table 4). Results of Table 4 to 0

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lucheny when introduced into the fat additives from chemically pure ob - and B-pinenov.

From table 4 it follows that the addition of antioxidants: TLA, L. - and 5-pinene inhibit the accumulation of carbonyl compounds (), decrease in the amounts of trans-isomers and the preservation of cis-horizons as well as the accumulation of hydroxy acids. All the indicators listed in Table 4 are significantly lower for fat with the addition of ot- and ft-pinens. They allow cis isomers with biological activity to be kept for 60 hours.

Too much antioxidant mixed with fat is an additional oxidation chain initiator. Such quantities of antioxidant are needed that would allow the equatorial free radicals of the inhibitor and fat to be equalized at this oxidation stage, i.e. under given conditions

temperature oxidation, - heat treatment).

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This method allows, under all conditions known in the art, to increase the oxidative stability of frying fats by 60–100 while improving organoleptic characteristics.

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Claims (1)

Invention Formula fat A method for stabilizing fatty fats against thermal deterioration, including antioxidants that are quenched by mechanical agitation, characterized in that pinene is used as an antioxidant in order to increase the effect of stabilizing and improving the fatty characteristics of fat. 0,015-0,017% by weight of fat. one Table 1  Place the sample in the range of pink (non-oxidized) to yellow-brown (oxy-; Ppoma). T e b l and c and 2 straight heated 0 h control fat with boa fat with dL pinene ira warmed up 0 hours: control fat with KOA fat with sЈ - pinene Character- Weakly Plastic with a yellow tank burnt Non-Weakly Plastic, third-party yellow odor Slightly the same. P Harsh, unpleasant The same No foreign smell Yellow-green-shaped Same Yellow Plastic Fats, unheated control159 fat with 1 OA172 fat with oi-pinene159 fat with /} -minen165 Fats heated 30 h control172 fat with KOA198 fat with d. pinenom 186 fat with | 5-pinene186 Fats heated 60 ch252 Table3 P Maze-like Plastic 4 2 Tablipa4 0,00682 0,01298 0,00515 0,00755 0.00295 control 252 fat with BOA fat with about-pinene 186 fat with ft-pinene 199 Prod .4 0.01295 0.00970 0.00810 0.00810